20200216 - Stout - batch #14

Based on Rouge Ales Shakespeare Stout.

8lbs pale malt

Flaked oats 2.5L 1.5lbs

Choc malt 350L 1.5lbs

Crystal 120L 1.5lbs

Roasted barley 500L 0.25lbs

Mashed for 60 minutes at 148F with 6 gallons of water. Sparged with 2 gallons of boiling water. Yielded 6.5 gallons of wort, pre-boil. 

Boiled 90 minutes. Added 2oz Cascade hops at 60 mins and 2oz at 15 minutes. 

Chilled and pitched white labs kveik with an starting gravity of 1.038. Yielded 5.75 gallons.

Added 2oz pasilla peppers.

Gravity at 7 days is 1.010

20180911 - Hard Lemonade - Batch #13

Recipe from a book, "True Brews" by Emma Christensen. Started 1cup water, 4 Tbsp sugar, 1 packet yeast. After 12 hours added 2 cups water, 2 Tbsp sugar, and 1/2 cup lime juice. Repeated this 5 times every 12 hours. Resulted in 1 gallon at 1.009 OG

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2018/1848 Winter Warmer - Batch #12

Based off 1848 Barclay Perkins IBSt - From "The Home Brewer's Guide to Vintage Beer"  ISBN: 978-1-59253-882-9

I made a starter with 1 cup water, 2x packets of  Wyeast 1098, 1 cup Dry Malt Extract (DME), and 1 tsp yeast nutrients.

All grain in a 10 gallon cooler.

4.5 gallons @ ~188 F added to mash. Sparged 4 gals @ 180F.

21 lbs pale malt 2-row
2.75 lbs amber malt
.75 lbs black malt
1 lbs DME (added this to up the OG, and since I had the remainder from the starter)

7.5 oz US Golding @ 90 mins
7 oz US Golding @ 60 mins
1.5 oz US Golding @ 30 mins (original recipe called for 7 oz here, but with the volume of hops already in the boil this seemed like overkill)

To make this a winter warmer at 10 mins I added 1 oz cinnamon sticks, 1 Tbsp all spice, 1 Tbsp vanilla, and 1 lbs brown sugar.

4 gallon yield @ 1.070 OG

No bubbling in airlock as of 7/5. So I added a package of Nottingham Ale yeast and Beer Nutrients (zinc). Still didn't see any bubbling, but check gravity on 7/8 and measured 1.015.

Added 1/4 cup brown sugar for priming. Bottled on 7/20 with FG of 1.014 (ABV 7.35% from https://www.brewersfriend.com/abv-calculator/). Yielded 24 12oz bottles and 3 22oz. Placed bottles under the house where the temperature max was 64F.

20171112 - Broyhan

12lbs Pilsen malt
3gallons mashed at 158F for 60 mins
5gallon sparge at 170F
boiled for 1 hour

SG 1.030
Kolsch Wyeast 2565
5.5 gallons

Started secondary fermentation 11/20 1.008

12/19 bottled at 1.008. Primed with 0.5 cups brown sugar.

20171205 - Apple ale

Bellwood acres honey crisp cider. Wyeast 1098 British ale yeast.

20171222 Bottled 3 gallons. Primed with 1/3 cup brown sugar. 1.020 FG

20170910 - Braggot

8 lbs pacific northwest pale ale malt
Target mash temp 158F, mash tun weight 9lbs (20 gallon cooler), added 2 gallons (8qt) of water at 188F. Left for 60 minutes, then added 4 gallons of water at 170F for sparge. Added additional 1 gallon of water.

60 minute boil
Added 2oz centennial hops at start of boil.
Added 1 tsp irish moss at 20 minutes to end of boil.
Added 2oz centennial hops at 15 minutes to end of boil.
Added 5 lbs honey at end of boil.
Pitched 2x Wyeast 3787 Trappist High Gravity Style yeast.

1.052 OG 5.5 gallon yield


9/18/2017 - 1.000 SG
9/20/2017 - 1.002 SG - 2nd ferment started

10/03/2017 - 1.002 FG bottled with 1/2 cup honey.
19 - 12oz
15 - 22oz

20170401 - 2017/1868 EIPA

Based on 1868 Tetley EIPA. 6oz Golding hops, 4oz cascade hops (alpha 8.9%). 1.050 SG. Wyeast 1098 English ale yeast. +7 days 1.010. At +9 days still 1.010.

3 gallons bottled 4/19/2017 at 1.008 FG (~5.5% ABV) with 2.1oz brown sugar.